Ham and Swiss Griddle Cakes

posted by Lori Lange

Remember those Bacon & Corn Griddle Cakes I posted sometime last year? They were an all-around hit with RecipeGirl readers, so I played around with the recipe a bit and created a new griddle cake: Ham and Swiss Griddle Cakes

My family thought I was weird for posting that last version (until they tasted it, of course). This time around they were much more receptive to my griddle cake creation. Think: Ham and Swiss Cheese sandwich with sweet maple glaze. That’s what this recipe is all about.

Tiny ham chunks and shredded Swiss are mixed into the griddle cake batter.

I topped it all off with a little more ham and cheese…

…before dousing it all with warm maple syrup.

And then, we ate it. And we actually DID eat it for breakfast, but it’s nice as a Breakfast-for-Dinner option too. Feedback from my family: My husband, “It’s different. It’s good!” My kiddo: “It’s cool. I can taste the cayenne pepper so be sure to let parents know not to put in too much of that.” Me: “More Swiss cheese please! Yum!”

Directions:

1. In a medium skillet, cook the ham pieces until they begin to brown. Add the onion and continue to cook until the ham has browned slightly and the onion is softened. Scoop out a heaping tablespoonful of the ham mixture for topping the griddle cakes upon serving- set it aside.

2. While the ham is cooking, whisk together the flour, chives, baking powder, salt, and pepper in a medium bowl. Stir in the milk, egg, and oil just until combined. Stir in the ham/onion mixture and 3/4 cup cheese. The mixture will be thick and lumpy. You can add another tablespoon of milk if it seems too thick.

3. Heat a griddle or large skillet and spray with nonstick spray. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes, the flip for an additional 2 to 3 minutes on the other side. Repeat with the remaining batter.

4. Serve stacks of 2 or 3 topped with an additional sprinkle of Swiss cheese (optional) and warm maple syrup.

I think my family would like these for dinner, but instead of maple syrup, possibly a swiss cheese sauce. I might also think about carmelized onions for these. These and the bacon/corn griddle cakes will be featured this summer as a light meal or side dish! Brilliant!

Mmmm…savory pancakes! Think I would just lightly pour some melted butter over the top and dig in! Love ham and Swiss cheese, Lori! xo

postedMar 28, 2013 10:02 AM

chris

I’m with Karen! Carmelized onions! And maybe I’ll throw some sweet red peppers into the mix! MAN…..I love ham and Swiss! I can make these g-free in a heartbeat! I will make these but I won’t promise to share…..

postedMar 28, 2013 11:36 AM

Shannon @ Skinny Sometimes

These look amazing! Definitely the perfect weekend breakfast. Can’t wait to make them.

Oh Lori! My mouth is watering. These sound amazing. My mom used to make corn cakes and of course everything is better with bacon. I really like these though. Breakfast for dinner, dinner for breakfast… It all works for me. : )

Lori that looks amazing, and I’m going to try it with some Gruyere I’ve got burning a hole in my freezer. Damn cheese. Keeps ruining the appliances.

postedMar 29, 2013 1:03 PM

Lisa Cornely

Great Idea Lori. I found this post this morning when looking for something to make the kids for breakfast on our day off together. It was easy to pull together and turned out great. Was a big hit with all.

These look so good! I love to bake hams and I’m always looking for ways to use up the leftovers. This is so perfect. I think I’d add a little red pepper but that’s just because I’m addicted to their flavor and color.